Pumpkin Spice Cake with Espresso Glaze
One thing I love about Fall is the baking. Apples, pumpkins, cranberries, squash, zucchini… all of those wonderful seasonal fruits and vegetables that mix beautifully with cinnamon, nutmeg, clove and ginger. Have you made any of your seasonal favorites yet? My son and I were playing pat-a-cake one morning and I asked him if he’d like to bake a real cake. He jumped up and said “Okaaaaaayyyyyy!”
Okay, let’s do it!
I pulled a chair into the kitchen and he climbed on up. Side by side we prepared the cake batter. Whatever Mama put into her mixing bowl, so did he (in small quantities and save the eggs). He’s a fan of using the whisk, because of the clinking noise it makes when it hits the side of the bowl; the bright red spatula is also fun, as it sweeps up the mix it makes it easy for licking.
Mr. Smith heard us and came to see what all the fun was about. We were certainly making a mess but having a marvelous time doing so. In the oven our cake went and before we knew it, I was serving up three slices of delicious Pumpkin Spice Cake. It was thumbs up all around 🙂
Pumpkin Spice Cake with Espresso Glaze
Makes 1 cake (8 inches)
3/4 cup of brown rice flour
1/4 cup of tapioca flour
8 drops of liquid stevia (or 1/4 cup of coconut sugar)
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of ginger
a pinch of clove
1 Tablespoon of baking powder
3 Tablespoons of coconut oil
1/2 cup of unsweetened almond milk
2 eggs
3/4 cup of canned pumpkin
2 Tablespoons of unsweetened apple sauce
pinch of salt
(3 Tablespoons of raw pumpkin seeds for topping)
- Preheat oven to 350 F and grease an 8 inch cake pan with a touch of coconut oil.
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In a large mixing bowl, combine rice flour, tapioca flour, spices, salt and baking powder.
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In a separate bowl, whisk two eggs, add in stevia and coconut oil.
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Combine wet mixture with dry ingredients in large mixing bowl.
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Slowly add in almond milk, stirring as you pour.
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Finally, mix in canned pumpkin and apple sauce
- Blend until smooth (use hand mixer on medium) and pour into prepared cake pan.
- Bake for 50 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from oven, let cool before removing from cake pan.
Espresso Glaze
1/2 banana
1 shot of cooled strong coffee or espresso (1.5 ounces)
1/2 teaspoon of pure vanilla
2 drops of liquid stevia
- Place all ingredients in the blender.
- Mix until smooth.
- Pour glaze over the cooled pumpkin spice cake (place it upside down on a plate)
- Place in freezer for 5 minutes (so the glaze doesn’t soak through the cake)
- Remove from freezer, top with raw pumpkin seeds, serve and enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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I´ve never baked anything with pumpkin, must change that one day! 🙂
http://tinajoathome.blogspot.se/
Oh my gosh, I love the photos of your little guy helping you! The cake looks fab!
Thank you!! He’s a real sweetheart and loves getting messy in the kitchen!
Tina, you said that last year!!! Hehehehe, you really DO have to try baking with pumpkin! Do they sell it in cans in Sweden?
Did you melt the coconut oil when mixing with the eggs? and for the glaze is there another liquid sweetener I could use besides the stevia?
Yummy! I’m so glad it’s the time of year to make all things pumpkin!
Hi Jennifer! My oil was already liquidy at room temperature, so I didn’t have to melt it, however, if it’s in solid form, than yes, please do liquify it over the stove top for a few seconds on high heat. As for another liquid sweetener, I would suggest either pure maple syrup or local honey!
It sure is 🙂 What’s your favorite pumpkin dessert Jess?
I have never seen canned pumpkin in Australia?! Do I need to roast it and how much do I use? I gather I would need to puree this first…
Thanks Emily…loving your website. Your buckwheat biscuits are my favourite…am keen to try this recipe!
Hi Kirsty! So nice to meet you and happy that you are enjoying The Best of this Life! Here in Canada, we love to use pumpkin puree in muffins, cakes, and pies – so I think that’s why they started offering canned pumpkin puree! As for making it yourself, its fairly simple. You can bake, boil or steam pumpkin and then mash it to use in recipes. I’ve also baked sweet potatoes and mashed them to use as a pumpkin substitute, they taste good too! Here is a link with the directions on how to prepare your very own pumpkin puree, from scratch:
http://www.thedailygreen.com/healthy-eating/recipes/Homemade-Pumpkin-Puree
Hope that helps! Feel free to ask me any more questions you have; you can also email me emily (at) best of this life (dot ) com 🙂
You take the BEST photos. I am just drooling looking at this post!